Peanut Chicken Satay

I am posting this a little early, as tomorrow we are taking a family field trip to The Franklin Institute to see  Star Wars: Where Science Meets Imagination,  part of our son Peter’s birthday celebration.

Go ahead and link your recipe and I will approve comments when I return. Have a good day!

Welcome to Freezer Food Friday!

Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Peanut Chicken Satay

From: ”  Fix, Freeze, Feast “   
Makes 3 Entrees, 4-6 Servings Each

6 pounds boneless skinless chicken thighs
3/4 cup natural chunky peanut butter
1/2 cup orange juice concentrate, thawed
1/3 cup soy sauce
1 Tbs minced ginger (I buy it by the pre-minced jar)
2 tsp orange zest
1/2 tsp hot pepper sauce (I used Tabasco)
5 scallions, chopped (about 3/4 cup)
3 one-gallon freezer bags, labeled. Don’t forget the date!

On hand for cooking day: wooden or metal skewers

1. Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.

2. Rinse chicken and cut into 1/2 inch strips.

3. Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet.

Cooking day:

Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.

Taco Soup – crockpot

Taco soup is a popular crockpot recipe.. .here is another verison.

Taco Soup

Taco SoupRecipe is by Anita Edge.

Serves 6.

1 lb. ground beef
1 (1.12-oz.) taco seasoning packet
1/4 cup water
1 (15-oz.) can black beans, undrained
1 (15-oz.) can Texas ranch beans, undrained
1 (16-oz.) can kidney beans, undrained
1 (16-oz.) can chili beans, undrained
1 (15.25-oz.) can corn, drained
1 (24-oz.) jar Picante sauce

1. Brown ground beef over medium-high heat on stove-top. Drain fat.

2. Add in taco seasoning and 1/4 cup water.

3. Put beef in slow cooker. Add all other ingredients.

4. Cook on Low for 6 to 8 hours.

5. Serve with sour cream, shredded cheese and tortilla chips, if desired.

Slow-Cooker Sausage and Vegetable Risotto

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Please come back and join me for Freezer Food Friday!

Slow-Cooker Sausage and Vegetable Risotto
ACTIVE TIME: 35 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 6

4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages, casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper

Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the
broth to a simmer. In a skillet, cook the sausage with the water over
moderately high heat, breaking it up with a spoon until the water has
evaporated and the sausage is browned, 10 minutes. Transfer the sausage
to the slow cooker. In the same skillet, melt 3 tablespoons of the butter. Add the onion
and cook over moderate heat until translucent, 4 minutes. Add the wine
and cook, scraping up any browned bits until the wine is reduced by
half, 2 minutes. Stir in the rice and cook until all of the wine has
been absorbed. Scrape the rice into the slow cooker. Add the hot broth,
zucchini and salt and cover. Cook for 1 hour, stirring once halfway
through. The risotto is done when the rice is al dente and most of the
liquid has been absorbed. Turn off the slow cooker. Stir the spinach into the risotto until just wilted. Stir in the
remaining 2 tablespoons of butter and the grated cheese, season with
pepper and serve immediately, passing additional cheese at the table.

Recipe Review – Taverns ( adapted for the crockpot )

I made these Taverns for dinner tonight, and they were quite good. I did not have any orange juice so I subbed some lemonade ( figuring – Hey, it is citrus) and as per usual, I used ground turkey . Norm ( dh ) had to stop himself at 3 small sandwiches and they kids enjoyed them as well.  

Sausage, broccoli and tortellini chowder

Sausage, broccoli and tortellini chowder

1 pound bulk sweet Italian sausage

1 medium onion, chopped

3 cloves garlic, peeled and minced

3 ribs celery, sliced

1 bunch broccoli florets, stems peeled and sliced (about 1 pound)

2 carrots, sliced

2 cans (14 ounces, each) chicken broth

1 can (10 3/4 ounces) low-fat cream of mushroom soup

9 ounces dried cheese-stuffed tortellini, cooked and drained, or 1 package (20 ounces) refrigerated tortellini

1/2 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 quart milk

2 tablespoons cornstarch

1/2 cup grated Parmesan cheese

PREPARATION: In Dutch oven or stock pot, add sausage, onion and garlic over medium heat. Crumble sausage as it cooks.

When sausage is cooked through, add celery, broccoli, carrots and chicken broth. Cook until vegetables are tender. Add mushroom soup, cooked tortellini, pepper, basil and thyme. Heat through. Whisk cornstarch into milk. Add to soup, blending well. Stir in Parmesan cheese; mix well. Heat, stirring occasionally, until thickened.

Makes 8 to 10 servings.

Honey Chicken – crockpot

I apologize if this is your recipe … and I will gladly add a link, but I do not have the source for this.

Honey Chicken

1 lb or 4 small chicken breasts
1/4 tsp. Curry powder
1 tsp. Cinnamon
½ cup diced onion
3 T. Oil
1/4 cup honey
½ cup chopped fresh parsley
1/4 tsp. Powdered ginger
1/4 tsp. Nutmeg
1 tsp. Salt
1 tsp. Pepper
1/4 tsp. Paprika
½ cup water

In a large mixing bowl, combine all of the ingredients. Toss well to coat the chicken evenly. Place the mixture in a slow cooker. Cover and cook on low for 4 hours.

Bistro Beef and Beer Stew

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Here is a new recipe for you!  

Bistro Beef and Beer Stew

Makes 6 servings

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp each dried thyme, marjoram leaves and black pepper

2 lb beef stewing cubes

2 tbsp vegetable oil (approx)

1 cup dark flat beer

1 cup beef stock

2 tbsp tomato paste

1 tbsp each Dijon mustard and red wine vinegar

2 tsp Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 cups baby carrots

250 g button mushrooms

1/2 cup sour cream

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate.

In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides.

With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 qt) slow cooker.

Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well.

Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

Nutrients per serving: 382 calories, 37 g protein, 19 g fat, 15 g carbohydrates.

Note: Use your favourite fresh mushrooms in this stew. Cremini, shiitakes and chanterelles can be used in place of all or some of the button mushrooms.

Recipe Review – Cappellini with Sausage and Spinach

This is a keeper recipe. I used angel hair pasta and probably a little too much broth, so it came out  a little soupy, but the flavor is very good and I will be making this again!  Capellini with Sausage and Spinach

Makes 4 to 6 servings Prep: 15 minutes Cook: 10 minutes 2  teaspoons olive oil 1  pound sweet Italian sausage, cut into 1/2-inch-thick slices 1  large onion, chopped 2  large garlic cloves, chopped 2  14-ounce cans chicken broth 1/4  cup water 8  ounces capellini or vermicelli pasta, broken in half 2  10-ounce bags fresh spinach, coarsely chopped 1/4  teaspoon freshly ground pepper 1/3  cup heavy or whipping cream Directions 1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned. 2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.

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TARRAGON CHICKEN

I am offering a new recipe as well as highlighting another variation from the archives. Click HERE  for Sweet Tarragon Chicken or check out the new recipe below. You might even try them both and see which one works for your family. 

TARRAGON CHICKEN

6 well-trimmed bone-in skinless chicken thighs
2 well-trimmed bone-in skinless chicken legs
1 medium thinly sliced onion
4 thinly sliced cloves garlic
2 seeded diced plum tomatoes
1/3 cup tarragon vinegar
2 teaspoons dried tarragon
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half
2 tablespoons flour

1. In a 4-quart or larger slow cooker, place chicken. Add onion, garlic, tomatoes, vinegar, tarragon, mustard, salt and pepper.2. Cover and cook on low for 7 hours or until chicken is cooked through and onions are softened.

3. Whisk half-and-half and flour into a small bowl until smooth.

4. Stir in some hot liquid from cooker, then stir the mixture into cooker.5. Cover and cook on high 25 minutes or until liquid thickens.

– adapted from Woman’s Day magazine